Found: 9
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Quality improvement and geographical indication of cachaça (Brazilian spirit) by using locally selected yeast strains.
- Published in:
- Journal of Applied Microbiology, 2016, v. 121, n. 4, p. 1038, doi. 10.1111/jam.13216
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- Article
Fatty acid profile and glycerol concentration in cachaças aged in different wood barrels.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 2, p. 293, doi. 10.1002/jib.313
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- Article
Quantification of ethyl carbamate in cachaça produced in different agro-industrial production systems.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 2, p. 299, doi. 10.1002/jib.322
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- Article
Determination of ethyl carbamate in cachaças produced by selected yeast and spontaneous fermentation.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 63, doi. 10.1002/jib.308
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- Article
Effect of light on the concentration of ethyl carbamate in cachaça stored in glass bottles.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 238, doi. 10.1002/jib.214
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- Article
Multivariate analysis for the characterization of physico-chemical profiles of cachaça produced in copper stills over a period of six years in Minas Gerais state.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 244, doi. 10.1002/jib.216
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- Article
Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 251, doi. 10.1002/jib.213
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- Article
Biotechnological potential of yeast isolates from cachaça: the Brazilian spirit.
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- Journal of Industrial Microbiology & Biotechnology, 2015, v. 42, n. 2, p. 237, doi. 10.1007/s10295-014-1528-y
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- Article
Governança Na Cadeia Da Cachaça Artesanal: O Caso Do Grupo Alambiques Gaúchos.
- Published in:
- Informe Gepec, 2012, v. 16, n. 1, p. 93
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- Article